Instant Pot Spaghetti and Meatballs
Instant Pot Spaghetti and Meatballs is quick, easy and delicious! This one-pot pasta uses pantry staples and frozen meatballs to keep it super simple.
Servings: 6
Ingredients
- 12 oz. dry spaghetti broke in half
- 24 oz. frozen meatballs
- 3 cups broth chicken, beef or vegetable broth
- 28 oz. crushed tomatoes
- 3 tbsp olive oil divided
- 1 tbsp minced garlic 4 cloves
- 1 tbsp Italian seasoning (or a combination of dry basil and oregano)
- 1/2 tsp kosher salt
- 1 pinch cayenne pepper optional
Instructions
- Select the saute setting on high and set the timer for 3 minutes. Add 2 tablespoons of olive oil to the pot, then add the minced garlic. The Instant Pot should turn off after 3 minutes.
- Add the frozen meatballs to the Instant Pot, then add the broken dry spaghetti noodles on top of the meatballs. Drizzle 1 tablespoon of olive oil over the noodles to prevent sticking. Sprinkle the seasoning and salt over the noodles. Finally, pour the crushed tomatoes and broth over everything.
- Lock the lid into place and set the vent to the sealed position. Select the pressure cooker setting on high and set the time to 7 minutes. When finished, quick-release pressure according to the manufacturer’s directions.
- Gently stir to combine the ingredients and separate the noodles, then let it sit for 3 - 5 minutes before serving.
- Serve and garnish with parmesan cheese if you would like. Enjoy!
Notes
- If you are using 16 ounces of dry pasta you will need to use 4 cups / 32 oz. of broth.
- Make sure that you follow your manufacturer's instructions when using the Instant Pot.